MEAT
MEAT
Meat is seen in protein,it is often the central element in amenu,correctly prepared meat easily digestable and palatable.
-lamb
-pork
-beaf
-veal
lamb:
the fresh of young sheep,goat,etc.
they are having 4-6 months
the parts of lambs meat and its uses:
s.n part/cur uses /method of cooking
1 shoulder roasting stewing braising
2 leg " " " boiling
3 breast " " "
4 middle neck stewing
5 scrag end " boiling
6 best end roasting ,grilling ,frying
7 saddle " " "
8 kidney braising ,grilling,sauteeing
9 heart "
10 liver frying
11 sweet bread " , braising
12 tongue boiling
QUALITY:
-lamb must be under one year old
-carcass should be compact and evenly flashed
-meat must be firm and dark red colour
-fat should be hand,white and brittle
-lamb bones should be porous.
by santosh
Meat is seen in protein,it is often the central element in amenu,correctly prepared meat easily digestable and palatable.
-lamb
-pork
-beaf
-veal
lamb:
the fresh of young sheep,goat,etc.
they are having 4-6 months
the parts of lambs meat and its uses:
s.n part/cur uses /method of cooking
1 shoulder roasting stewing braising
2 leg " " " boiling
3 breast " " "
4 middle neck stewing
5 scrag end " boiling
6 best end roasting ,grilling ,frying
7 saddle " " "
8 kidney braising ,grilling,sauteeing
9 heart "
10 liver frying
11 sweet bread " , braising
12 tongue boiling
QUALITY:
-lamb must be under one year old
-carcass should be compact and evenly flashed
-meat must be firm and dark red colour
-fat should be hand,white and brittle
-lamb bones should be porous.
by santosh
LINK REFER.SANTOSH
0 comments:
Post a Comment